This chili recipe from More Splendid Low-Carbing is actually meant to be served without kidney beans! However, 1/2 to 1 cup canned black beans (tastier than kidney beans and lower in carbs) will add 1 or 2 g carbs respectively. I skipped the pepperoni and used canned black beans for the bowl of chili in the photo. I served it sprinkled with grated Cheddar cheese alongside lovely, fresh warm bread (2 g carbs), buttered with my healthy butter.

1 lb lean ground beef (0.454 kg)
1/2 cup chopped onion (125 mL)
23 fl oz Classico® Spicy Red Pepper
Sauce, or similar tomato sauce (680 mL)
11/2 cups water (375 mL)
1, 14 oz can sliced mushrooms, (284 mL)
2 oz chopped pepperoni (60 g)
2 tbsp tomato paste (25 mL)
1 tbsp instant beef stock mix (15 mL)
1/2 tsp hot chili powder, OR to taste (2 mL)

In large electric frying pan or nonstick saucepan, brown beef and onions. Pour off fat. Stir in Classico® Spicy Red Pepper Sauce, water, mushrooms, pepperoni, tomato paste, beef stock mix and hot chili powder. Bring to boil, reduce heat and simmer uncovered about half an hour.

Yield: 8 servings
1 serving
192.7 calories
13.7 g protein
11.9 g fat
6.6 g carbs